Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers. Capsaicin is a crystalline, lipophilic, colorless and odorless alkaloid.
It is widely consumed in spicy foods throughout the world, particularly in South East Asia and Latin-America. This book discusses several medical uses of capsaicin as well as health implications and food sources.
| ISBN: | 9781614704331 |
| Publication date: | 1st December 2014 |
| Author: | Bruce Gilliam |
| Publisher: | Nova Science Publishers an imprint of Nova Science Publishers Inc |
| Format: | Hardback |
| Pagination: | 124 pages |
| Series: | Food and Beverage Consumption and Health |
| Genres: |
Food and beverage technology |
Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers.
Capsaicin features in the following genres: Food and beverage technology
Hardback. £143.99, down from the £159.99 cover price. Not Available.
Capsaicin was written by Bruce Gilliam and published by Nova Science Publishers an imprint of Nova Science Publishers Inc
Capsaicin has 124 pages
Yes it is part of Food and Beverage Consumption and Health series
£143.99, reduced from £159.99. Not Available.